Desserts

Cran-Orange Icebox Cookies

READY IN: 40minsYIELD: 5 Dozen

INGREDIENTS

  • 1cupbutter, softened
  • 1cupsugar
  • 1largeegg
  • 2tablespoons2% low-fat milk
  • 1teaspoonvanilla extract
  • 3cupsall-purpose flour
  • 1 12 teaspoonsbaking powder
  • 2teaspoonsorange zest
  • 23 cupdried cranberries, chopped
  • 14 cuppecans, chopped
  • 8 -10dropsred food coloring (optional)
  • NUTRITION INFO

    Serving Size: 1 (166) g

    Servings Per Recipe:6

    Calories: 681.9

    Calories from Fat 319 g 47 %

    Total Fat 35.5 g 54 %

    Saturated Fat 20.1 g 100 %

    Cholesterol 112.7 mg 37 %

    Sodium 377 mg 15 %

    Total Carbohydrate83.9 g 27 %

    Dietary Fiber 2.7 g 10 %

    Sugars 34.5 g 137 %

    Protein 8.5 g 16 %

    DIRECTIONS

  • * 1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well.
  • Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. Add the cranberries, pecans and, if desired, food coloring; divide in half.
  • Line an 8×4-in. loaf pan with waxed paper. Press one portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm.
  • Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 inches apart on lightly greased baking sheets.
  • Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks. Store in an airtight container.
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